Spinach and Parmesan Cannelloni
Ingredients
- 12 pcCannelloni (dry)
- 800 gSpinach (fresh, stemmed)
- 100 gParmesan cheese (grated)
- 500 mlWhole milk (cold)
- 50 gUnsalted butter
- 50 gWheat flour
- 1 pcYellow onion (finely chopped)
- 2 pcGarlic (minced)
- 2 tbspExtra virgin olive oil
- 1 pinchNutmeg (grated)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 250 gRicotta Cheese
Method
Pasta tubes generously stuffed with a creamy spinach mixture, topped with a silky nutmeg-infused béchamel. The parmesan crust should be golden and crisp, revealing a melting center.
- 1
Chop the onion and garlic. In a pan with olive oil, sweat the onion without browning. Add the spinach and wilt over high heat. Once cooked, press them firmly in a colander to squeeze out all the water.
- 2
Coarsely chop the drained spinach. Mix with half the parmesan and the ricotta. Season with salt, pepper, and a pinch of nutmeg. The filling should be dense and consistent.
- 3
In a saucepan, melt the butter. Pour in the flour all at once and whisk until foamy. Gradually pour in the cold milk while whisking. Cook over medium heat until the sauce coats the back of a spoon.
- 4
Fill the cannelloni using a piping bag or a small spoon. In an ovenproof dish, pour a little béchamel on the bottom. Arrange the cannelloni, then cover with the remaining béchamel and parmesan.
- 5
Bake at 200°C. Cook until the top is well browned and the sauce bubbles on the sides. A knife blade should slide into the pasta without resistance.
Frequently asked questions
How do you get this dish right?
- Squeeze the spinach as if your life depended on it: too much water will ruin the texture.
- If the béchamel is too thick, thin it with a splash of milk before topping.
- Do not pre-cook the dry cannelloni, the sauce will cook them in the oven.
How long does this dish keep?
Keeps for 2 days in the refrigerator. Reheat at 150°C covered with foil to prevent the top from burning.
